Life cycle inventory (LCI) of different forms of rice consumed in households in Japan

Roy, Poritosh; Ijiri, Tsutomu; Nei, Daisuke; Orikasa, Takahiro; Okadome, Hiroshi; Nakamura, Nobutaka; Shiina, Takeo

doi:10.1016/j.jfoodeng.2008.08.005

Cited by 39 publications

(16 citation statements)

References 11 publications

(13 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In recent years, Japan and the European and American countries have made significant breakthroughs in the technology of fresh instant rice. Dozens of convenient rice have been developed, with improved production technology and equipment (2, 3). As far as the market is concerned, hundreds of millions of rice eaters are the target customers of nutritional fresh rice, especially the migrants in coastal open cities, travel agents, field workers, and so on.…”

Section: Popular Scientific Summarymentioning

confidence: 99%

Establishment of comprehensive quality evaluation model of fresh instant rice

Meng

Zhang

Song³

et al. 2019

Food & Nutrition Research

View full text Add to dashboard Cite

Background Although the rice processing characteristics and processing quality evaluation technologies have been studied for many years in China, there have been few reports on the evaluation index system and evaluation method of fresh instant rice processing quality. Objective The aim of this study was to establish a comprehensive quality evaluation model of fresh instant rice to achieve the effective quantitative quality analysis. Methods A total of 108 japonica rice varieties were selected as the test samples, followed by the production of fresh instant rice. The color value, physicochemical quality, texture characteristic, and sensory quality of fresh instant rice were systematically analyzed. Difference analysis, correlation analysis, factor analysis, and cluster analysis were used to determine the representative quality indexes of fresh instant rice. Through initialization, forward, and normalization, the standardized indexes (0≤ X i ≤1) were obtained. The discriminant matrix of the analytic hierarchy process (AHP) was used to confirm the weight ( W i ) of each representative quality index, establishing the comprehensive quality evaluation model. Results The variable coefficients of 12 out of 17 quality indexes were more than 10%. There were 136 correlation coefficients, including 15 cases with a significant difference at the level of α = 0.05 and 52 cases with a significant difference at the level of α = 0.01. Five representative quality indexes of fresh instant rice were selected by factor analysis and cluster analysis, including palatability, adhesiveness, b * value, resilience, and iodine color value. And the comprehensive quality evaluation model of fresh instant rice integrating representative indexes was obtained: Y = 0.5650 × palatability + 0.2294 × adhesiveness + 0.0328 × resilience + 0.1175 × b * value + 0.0533 × iodine color value. Conclusion The AHP combined with factor analysis and cluster analysis can convert a number of quality indexes into a comprehensive quality index, and thus establish the comprehensive quality evaluation model of fresh instant rice, effectively performing the quantitative quality analysis. This model not only provided a scientific basis for the accurate evaluation of fresh instant rice quality, but also laid the foundation for the formulation of fresh instant rice standards in the future.

show abstract

Section: Popular Scientific Summarymentioning

confidence: 99%

Establishment of comprehensive quality evaluation model of fresh instant rice

Meng

Zhang

Song³

et al. 2019

Food & Nutrition Research

View full text Add to dashboard Cite

show abstract

“…In this process, washed BR used to put on the rice cooker vessel with adequate amounts of water. Roy et al [ 71 ] had used 2.9 L water for 750 g of rice in the germination process. The water temperature in the rice cooker during germination process is reported to be about 31 °C [ 72 ].…”

Section: Rice Processingmentioning

confidence: 99%

“…The energy and protein contents were estimated to be increased, and the lipid and dietary fibers decreased with the increase of DOM. The higher MC yields greater amount of cooked rice, might offset the difference in the energy and the protein contents [ 65 , 71 , 106 ]. Table 1 shows food components in different forms of rice.…”

Section: Food Components Health and Environmentmentioning

confidence: 99%

Processing Conditions, Rice Properties, Health and Environment

Roy

Orikasa

Okadome

et al. 2011

IJERPH

Self Cite

View full text Add to dashboard Cite

Rice is the staple food for nearly two-thirds of the world’s population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration in cooked rice depends on the cooking methods, parboiled rice (PBR) seems to be relatively prone to arsenic contamination compared to that of untreated rice, if contaminated water is used for parboiling and cooking. A change in consumption patterns from PBR to untreated rice (non-parboiled), and WMR to PMR or BR may conserve about 43–54 million tons of rice and reduce the risk from arsenic contamination in the arsenic prone area. This study also reveals that a change in rice consumption patterns not only supply more food components but also reduces environmental loads. A switch in production and consumption patterns would improve food security where food grains are scarce, and provide more health beneficial food components, may prevent some diseases and ease the burden on the Earth. However, motivation and awareness of the environment and health, and even a nominal incentive may require for a method switching which may help in building a sustainable society.

show abstract

“…This ignorance is not rational, while the excessive energy usage (Roy et al 2009;Tandon and Singh 2009) in agro-ecosystems has profound and alarming effects on the environment and human health (Haas et al 2001;Ju et al 2009;Wood et al 2006;Zhang et al 2013). This is important then to examine the role of gender in agro-ecosystems' sustainability concerning energy analysis in particular for rice production where women role is critical.…”

Section: Introductionmentioning

confidence: 99%

Embedding gender factor in energy input–output analysis of paddy production systems in Mazandaran Province, Iran

Bisheh

Veisi

Liaghati

et al. 2017

Energ. Ecol. Environ.

View full text Add to dashboard Cite

This study explores gender in the energy inputoutput analysis by comparing the energy indicators in paddy production in female-headed farms and male-headed farms during years of 2014-2015 in Mazandaran Province. Questionnaires were used to collect data from 120 paddy farmers (60 males and 60 females). Energy indicators were calculated for female-and male-headed farms. Results revealed noticeable variations in some important energy indicators between female-and male-headed farms. A significant difference was observed in terms of total energy input. The majority of energy input consumption for both female-and male-headed farms was devoted to diesel fuel, fertilizers, especially nitrogen fertilizers, and machinery. Results indicated that there was no significant difference between male-headed and female-headed farms in terms of net energy and specific energy, but energy use efficiency and energy productivity were significantly higher for female-headed farms. Then, it can be argued that gender factor had a significant impact on amount of direct, indirect, and renewable energy inputs. Based on our findings, female-headed rice systems were more efficient, where fossil-based inputs were used more environment friendly than male-headed farms. Finally, targeted ''soft'' policies like gender-sensitive capacity-developing program were proposed.

show abstract

Life cycle inventory (LCI) of different forms of rice consumed in households in Japan

Cited by 39 publications

References 11 publications

Establishment of comprehensive quality evaluation model of fresh instant rice

Establishment of comprehensive quality evaluation model of fresh instant rice

Processing Conditions, Rice Properties, Health and Environment

Embedding gender factor in energy input–output analysis of paddy production systems in Mazandaran Province, Iran

Contact Info

Product

Resources

About